This page contains recipes for falafel, the traditional style made with chickpeas, as well as, a Lebanese version that includes fava beans.
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When I asked my friends what I should call my falafel recipe, they answered, "Actually Good Falafel." As the story goes, whenever we order falafel from restaurants, they're extremely mushy or so dry they crumble. These are made from dry chickpeas that have been soaked overnight, along with fresh herbs. If you'd like a quick and easy tahini-yogurt dip for your falafel, please see the very last step in this recipe.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 20 small falafel
- 1 cup dried chickpeas, soaked in 3 cups of water overnight
- 1/4 cup white onion, chopped
- 1/4 cup green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup Italian parsley, chopped
- 4 cloves garlic, chopped
- 2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp baking soda
- 3 Tbsp flour
- Drain the soaked chickpeas. Place in a food processor with 3 tablespoons of water and puree.
- Transfer chickpea puree to a large bowl then add the rest of the ingredients.
- Mix very well so everything is evenly distributed.
- Use a scooper or spoon to make heaping tablespoon sized portions.Form into little patties.
- Heat an inch of oil in a heavy pan over medium-high heat.
- Fry a few patties at a time in hot oil until browned, about 3 or 4 minutes per side.
- Remove with slotted spoon. Allow to drain and cool on a rack.
- To make the dipping sauce, mix together 3/4 cup yogurt, 2 tablespoons of tahini, 1/8 teaspoon of salt, and 1/4 teaspoon ground cumin.
This falafel is a bit different from the traditional falafel you may have had, which is made of chickpeas. This has the addition of fava beans, bringing a nice new flavour and creaminess.
These handheld delights are also great for outdoor parties and picnics.